Green Olive Tapenade
2 cups castelvetrano olives (or spanish, or any olives you like)
2 tbsp capers
2 tbsp finely chopped fresh parsley
2 cloves garlic, minced
1 tsp fresh lemon zest
1/4-1/2 cup olive oil
Place olives, capers, parsley, garlic, and zest, if using, in a food processor or blender. Add oil as you pulse to desired consistency.